Easy Easter Breakfast ideas from Pillsbury-New Chocolate Carmel and Cinnamon roll Skewers

INGREDIENTS

1

 can Pillsbury® Grands!® Flaky Supreme refrigerated cinnamon rolls with icing

5

 (12- or 10-inch) wooden skewers

25

 caramels, unwrapped (from 14-oz bag)

1

 tablespoon milk

3/4

 cup Fisher® Chef’s Naturals® Chopped Pecans

3/4

 cup Hershey's® milk chocolate baking chips

1

 teaspoon Crisco® Pure Vegetable Oil

DIRECTIONS

1Heat oven to 350°F. Line large cookie sheet with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray. Separate dough into 5 rolls; reserve icing. Unroll each roll into a strip; thread each strip onto wooden skewer. Place on cookie sheet.2Bake 13 to 19 minutes or until golden brown. Place piece of waxed paper under cooling rack. Transfer skewers from cookie sheet to cooling rack.3Meanwhile, in 2-quart saucepan over low heat, heat caramels and milk, stirring occasionally, until caramels are melted. Place pecans on piece of waxed paper. Generously drizzle caramel mixture lengthwise over cinnamon roll strips; roll in pecans. Return to cooling rack.4In small resealable freezer plastic bag, place chocolate chips and oil; seal bag. Microwave on High 15 to 25 seconds or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate crosswise over cinnamon roll strips.5Place reserved icing in small resealable freezer plastic bag; seal bag. Microwave on High 10 seconds or until softened. Gently squeeze bag until icing is smooth; cut off tiny corner of bag. Squeeze bag to drizzle icing crosswise over cinnamon roll skewers. Serve warm.